Heston sets out to create a magical fish and chip supper. Inspired by Henry VIII's ingenious chefs, he makes fake fish skin from truffle and combines madeira gel and sea urchin to sit on top of a piece of battered turbot.
As a salute to one of Queen Victoria's favourite fish dishes, he creates a giant fake fish eyeball cocktail.
Heston discovers how the industrial age fuelled the proliferation of chip shops. He reveals the heyday of 'fish Friday' and the part fish and chips played in World War II.
Heston attempts to blend an entire chippie menu, batter the results, and create the chip shop experience in just one bite. And as if that wasn't enough, he throws in some extras - edible rock-pools and mushy pea ice-cream.
Talking to the ancestors of fishermen who lost their lives during the World War II, Heston decides to hold his fish supper in frontline wartime fishing port Brixham, and turns a galleon into HMS Chippy, where he serves his fish and chip experience like no other to the people who make it all possible - fishermen and chip shop workers.
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